What are the best potatoes for mashed potatoes?

Yukon Golds and Russets—use both for the best texture.

Should I cover the pot while boiling potatoes?

Yes, it helps them cook faster—but keep an eye on it to prevent boil-over.

Definitely. They store and reheat beautifully.

Microwave, oven, or slow cooker—with a splash of milk or butter if needed.

These mashed potatoes are creamy, fluffy, and loaded with buttery garlic flavor. Perfect for holidays or weeknight dinners, and easy to prep ahead.

Scale

3 pounds potatoes, peeled and cut into chunks

3 garlic cloves

1/2 cup unsalted butter (1 stick), plus more for serving

1 cup whole milk

1½ teaspoons sea salt, plus more for cooking water

Freshly ground black pepper

1/4 to 1/2 cup sour cream (optional)

Chopped fresh chives (for garnish)

Cook Mode Prevent your screen from going dark

1. Place potatoes and garlic in pot, cover with cold water by 1 inch, add 1 tbsp salt

2. Bring to boil over high heat, reduce to medium, boil 15–20 minutes until fork-tender

3. Drain and return potatoes to pot

4. Partially mash, then add butter, milk, salt, and pepper

5. Continue mashing until smooth, fold in sour cream if using

6. Adjust seasoning, top with butter and chives to serve

Use Yukon Gold for creamy texture, Russet for fluffiness—or a mix for the best of both.

Cut potatoes into equal-sized chunks for even cooking.

Add extra butter or milk if dry after reheating.

Sour cream adds tangy richness but is optional.